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Asian Fusion Tuna Salad

Highlighting Asian flavors mixed into traditional tuna salad.
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Servings: 2
Course: Salad
Cuisine: American, Asian Flavors
Ingredients Notes

Ingredients
  

Protein and Vegetable Mix
  • 1 5oz can Albacore Tuna
  • 1 5oz can Chunk Light Tuna
  • ¼ cup Carrots, chopped
  • ¼ cup Baby English Peas
  • ¼ cup Kernel Corn
  • 1 tbsp Mayonnaise
  • 1 tbsp Tamari / Lite Soy Sauce
  • ½ tbsp Garlic Powder Or use fresh mined garlic
  • ½ tbsp Ground Ginger Or use fresh grated ginger root
Salad Base
  • 2 cups Napa Cabbage, thinly sliced
  • 1/2 cup Red Cabbage, Chopped
  • 1/2 cup Broccoli, Chopped
  • 1 can Mandarin Oranges, 6 oz, drained Reserve Juice!
Dressing
  • ½ cup Sesame Oil
  • ¼-⅓ cup Rice Wine Vinegar
  • 1 tbsp Tamari / Lite Soy Sauce
  • 2 tbsp Honey
  • 3 tbsp Mandarin Orange reserved juice

Notes

I love this recipe!

It's combination of savory and sweet with great texture and color!

It's a great meal for lunch entertaining or a weekend lunch that you prepare to enjoy at home!

The Tuna mixture is light. If you are accustomed to heavier "tuna salad", just add an additional tablespoon of mayonnaise.
I used a 3/4 cup of frozen mixed veggies because it was what I had on hand. I removed the green beans and popped them into the microwave for 3 minutes. Veggies will cool quickly after a few minutes.
Please see my notes in the post concerning using fresh tuna steaks for this recipe.
Fresh is always an added bonus! Grate fresh garlic and ginger in place of the ground seasoning.
I hope you will give this recipe a try! It's defiantly an upgrade to traditional tuna salad!